Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method - Concepedia

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Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method

78

Citations

38

References

2019

Year

Zhongyuan Liu, Dayong Zhou, Ao Li, Mantong Zhao, Yuanyuan Hu, Deyang Li, Hongkai Xie, Qi Zhao, Xiaopei Hu, Jianghua Zhang,

Hplc-ms/ms MethodFrying ProcessHeating Time

References

	Year	Citations

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